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  1. that one guy

    Catering in Wichita, Kansas

    Catering in Kansas / icon and title message Hi, I've been receiving an unexpected amount of requests to do catering lately, and I figure that it's time that I look into food service licensing and catering regulations in Kansas, mainly Wichita. I've looked at every internet resource that I...
  2. that one guy

    Rookie meat question....Please help soon!

    Thank you guys for responding....The event was a great success. I got sincerely rave reviews and I hear that the BBQ was the talk of the afternoon (and throughout the next week!)--thankfully, cuz I was up all night smoking it. ; ) I expected 80, but there were over 100 and still quite a bit...
  3. that one guy

    Rookie meat question....Please help soon!

    Hi, I have my first "catering" gig this weekend, and the person whom I'm doing it for has requested a lunch of brisket and pulled pork for sandwiches. My wife and I have racked our brains over this for the past month, we've used the So Ezzy's calculator, and now a day away from the event, my...
  4. that one guy

    Gonna attempt my 2nd brisket ever, tomorrow AM. Any suggestions?

    You folks rock--I couldn't have done it without this forum. I was proud as a peacock that night.
  5. that one guy

    Brisket is on

    That looks great!
  6. that one guy

    Gonna attempt my 2nd brisket ever, tomorrow AM. Any suggestions?

    Well here it is. Man, was it good! I foiled it at 165 with a healthy dose of mop, and when it hit 185 degrees it was sent to the cooler for a couple of hours. This was the first time that I've taken photos of my food, and I don't think that the pics do it justice--I shouldn't have taken photos...
  7. that one guy

    Gonna attempt my 2nd brisket ever, tomorrow AM. Any suggestions?

    First photo, last night-Mustard, Rub, and Brown Sugar Attachment 12302 Smoker at 4 am. Ain't she a beaut! Attachment 12303 5 hours into the smoke (when I was panicking!) Attachment 12304 Crazy, eight hours into it and I'm still sitting a little above 160. I thought by the way that things were...
  8. that one guy

    Gonna attempt my 2nd brisket ever, tomorrow AM. Any suggestions?

    Man, you guys who've helped out, completely rock! Thanks. An hour later (6 hrs), I'm still sitting at 160 degrees. I'm praying that I've hit my plateau and it'll stay within range for a while. I've moved the brisket away from the firebox and I'm soaking it with the mop; my temps have...
  9. that one guy

    Gonna attempt my 2nd brisket ever, tomorrow AM. Any suggestions?

    I think I may know what may have happened....Ok, it was cold this morning and windy. Consequently, my smoker therm was probably more inaccurate than normal, meaning it was probably much much hotter at meat level than at the top where the therm is located. I don't think that I should have given...
  10. that one guy

    Gonna attempt my 2nd brisket ever, tomorrow AM. Any suggestions?

    I don't think they're off, I tested them a couple of weeks ago and they were dead on. I tell ya though, I don't have an electronic one, I just use the dial therms--I keep forgetting to buy one. I have two in there now, and I don't know what's up. I'm not a rookie to smoking shoulders, ribs...
  11. that one guy

    Gonna attempt my 2nd brisket ever, tomorrow AM. Any suggestions?

    Brinkmann Cimarron. It's one of the 1/4" welded steel models and it's sealed really well, so it has minimal leakage.
  12. that one guy

    Gonna attempt my 2nd brisket ever, tomorrow AM. Any suggestions?

    Yeah, does anyone know why that happens? Is there a way to remedy it/slow the process down? I don't want it to be done in a couple of hours if I can avoid it, but I don't want it to dry out either? Oh, by the way, when I woke up at 4 am, I didn't want coffee because I didn't want to stay...
  13. that one guy

    Gonna attempt my 2nd brisket ever, tomorrow AM. Any suggestions?

    This brisket has been on for 3.5 hrs, cooking between 225, and 250 (mainly around 225) and the brisket's already up to 155 degrees. Does this seem right? Do you guys think that it has risen too fast, temp-wise....I wonder, but what do I know? I dozed off for about an hour and a half and just...
  14. that one guy

    Gonna attempt my 2nd brisket ever, tomorrow AM. Any suggestions?

    Thanks for the suggestions. I've taken a couple of photos--I'll upload them later. I didn't get up at 3, I got up at 4, it's windy and cold. Yeah, I could use a snort of Granny's Rheumatiz Medicine at this point...But it's all good. I seem to have found a decent windless corner where my...
  15. that one guy

    Gonna attempt my 2nd brisket ever, tomorrow AM. Any suggestions?

    Hi all, I've got a nine pound packer that I'm gonna smoke tomorrow morning. I plan on getting up at 3 am. to get the smoker going. It's supposed to be cold, I'm thinking about 25 degrees tonight, and tomorrow it's only supposed to get up to 42 degrees and windy. Have I got a fighting chance...
  16. that one guy

    First Drum Brisket

    Dave, man that's a mighty fine lookin' brisket. If ya don't mind me asking, what were your outside temps, hi/low, and what was the wind situation? Thanks
  17. that one guy

    Chuckie w/ Q-View

    Looks great! More importantly, congratulations on your new nephew!
  18. that one guy

    Burnt Ends

    Great thread, great looking photos! Thanks for the info.
  19. that one guy

    Stomach ache & Cramps

    I read the OP and LMAO....Then I left this thread, but couldn't stop thinking about it and laughing, so I had to come back and say, well done! Good stuff!
  20. that one guy

    Bhut Jolokia anyone?

    Yeah, aren't those the peppers that the use to ward off elephants in India? Seriously, I've read somewhere that that is what they're used for. Crazy stuff...you're a brave man!
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